We developed this recipe in a large, 6-quart Dutch oven; if your Dutch oven is smaller, you will need to sear the chicken in batches and allow the chicken to overlap slightly in the tomato mixture in step 4. We used Diamond Crystal Kosher Salt. If using table salt, use half the given amount. If you do not have 2 tablespoons plus ¼ cup of fat in step 2, add vegetable oil to measuring cup as needed to make up the difference. Serve with rice.

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine 4 teaspoons salt, 1 teaspoon curry powder, and 1 teaspoon pepper in small bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.

Cook bacon in Dutch oven over medium-high heat until crispy, 7 to 9 minutes. Using slotted spoon, transfer bacon to large plate. Add chicken to fat remaining in pot, skin side down, and cook until skin is well browned, 10 to 14 minutes; transfer chicken to plate, skin side up. Pour all but 2 tablespoons fat into liquid measuring cup (you should have 2 tablespoons fat remaining in pot and ¼ cup in measuring cup; set aside.

Pulse onions, 1 cup bell pepper, garlic, and ginger in food processor until very finely chopped, but not pureed, 12 to 15 pulses, scraping down sides of bowl as needed. Add onion mixture to fat remaining in pot and cook over medium-high heat, scraping up any browned bits, until vegetables begin to brown and stick to pan, 5 to 7 minutes.

Off heat, add tomatoes and their juice and water and mash tomatoes with potato masher until coarsely mashed. Stir in raisins, ½ teaspoon salt, 2 teaspoons curry powder, remaining 1 teaspoon pepper, remaining 1 cup bell pepper, and reserved bacon and bring to simmer over medium-high heat. Nestle chicken into pot, skin side up, leaving skin above sauce. Transfer pot to oven and cook, uncovered, until chicken registers at least 195 degrees, 40 to 45 minutes. Remove pot from oven and let cool for 10 minutes.

Meanwhile, combine almonds, coconut, and reserved bacon fat in 8-inch skillet. Cook over medium heat, stirring often, until coconut is light golden, 2 to 3 minutes; off heat, stir in cumin seeds, coriander seeds, remaining ¼ teaspoon salt, and remaining 1 teaspoon curry powder. Transfer to heatproof bowl.

Transfer chicken to large plate. Stir 2 tablespoons cilantro into sauce. Top individual portions of chicken with sauce and almond mixture. Sprinkle with remaining 2 tablespoons cilantro. Serve.